1/2 cup split mung beans
½ cup organic basmati rice
1 3×2 inch strip of kombu, cut into small pieces (optional)
6-8 cups water
3-4 cups fresh, organic and seasonal veggies (use at least one green veggie such as spinach or kale and one orange or root vegetable such as carrot, sweet potato or squash)
½ t cumin
½ t coriander
½ t fennel seeds
⅛ t asafoetida
1 t turmeric powder
¼ t cinnamon
1 T chopped fresh ginger root
1 cup loosely packed chopped, fresh organic cilantro
2 T coconut oil
1 t sea salt
Gently toast spices in cast iron or in dry soup pot until slightly aromatic. Grind if using whole spices. Remove and add coconut oil.
When coconut oil is melted, add rice and mung beans, kombu and 4 cups water. Cover, bring to a boil and then reduce heat and simmer until tender.
Add the chopped vegetables (except for kale and other leafy greens) and 2 more cups of water and cover. Cook until the water boils and vegetables begin to soften. Add more water and adjust temperature as needed.
Then add the diced ginger, spices and kale or other quick- cooking veggies and the fresh cilantro. Stir.
Serve in bowls garnished with fresh lemon or lime and more cilantro if desired. You can drizzle on some coconut milk if you like.